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Happy Monday everyone! Today I’m sharing a recipe for rolo stuffed cookies! If you hadn’t noticed, I love cookies and I what I love even more is the idea of cramming a cookie full of all my favourite chocolates. With Christmas fast approaching, these would be a great thrifty gift for friends or to take to parties – you could customise the cookies by each friends favourite chocolate bar! Malteasers, Bounty, Dairy Milk, Twix, and Snickers and many other chocolate bars would all work great stuffed inside these cookies. They would also be a great way to transform a tin of celebrations into a yummy batch of cookies!

To make 20 cookies, you’ll need –

  • 1.5 cups unsalted butter
  • 1 cup plus 1/3 cup caster sugar
  • 1 cup cup light brown sugar
  • 4 eggs
  • 2tbsp vanilla extract
  • 5 cups plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups chocolate chips/chunks (I used a mixture of plain and milk)
  • 2 cups rolos (roughly 3 regular sized packets)

Preheat your oven to 180C/gas mark 4/350F and then drop your soft butter and sugars into your mixer or bowl. Mix together until the mixture is fluffy, light and combined. Next, add the eggs one at a time with a cup of flour each time before adding the final cup and the vanilla extract, salt and baking powder. Finally, add the chocolate chips or chunks to the mix, along with 1 cup of the rolos.

Grease your baking trays (I always use Dr Oetker cake release spray as I’m exceedingly lazy and its very convenient!) and scoop golf-ball sized chunks of cookie dough onto the tray, ensuring there’s a couple of inch gap between the cookies. An ice-cream scoop or half cup measure works well for getting consistent sized cookies, or you can just use your hands. Stud each cookie with a few rolos (I did one on most of them when I baked them but in retrospect they would have been better with three per cookie…). Don’t put your rolos too near the edge of the cookie though – you want a perimeter of cookie dough so that the caramel doesn’t leak out of the rolos.

Bake for 15-20 minutes, keeping a close eye on the cookies and taking them out of the oven as soon as they start to colour and cooling.

These taste even better the next day – chewy, chunky and delicious!

What favourite chocolate bar would you like to stuff inside some chocolate chunk cookies? I’m thinking that bounty chocolate cookies or malteaser cookies would be amazing to try next…

x Kerry